INGREDIENTS
2 tbsp
grapeseed oil (or extra-virgen olive oil)
1
onion, minced
2
to 3 ribs celery, chopped
8
carrots, peeled and chopped
3
garlic cloves, minced
2 tsp
sea salt
8
to 9 russet potatoes, peeled and chopped
1 48 ounce container
of vegetable broth
4 cups
water
1 28 ounce can
diced tomatoes, drained
pepper
lemon juice (optional)